£1 Garlic Chinese Cabbage (5 Minutes, Better Than £10 Restaurant)
Simple garlic Chinese cabbage that tastes better than restaurant versions—crispy, tender, and costs just £1!
Watch Me Make It
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Ingredients
- ✓ 500 g Chinese cabbage (Chinese leaf)
- ✓ 4 cloves garlic
- ✓ 10 g lard
- ✓ 4 g salt (total)
- ✓ 10 g cornstarch slurry
- ✓ as needed cooking oil
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Instructions
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Separate the Chinese cabbage into stems and leaves. Cut the stems into bite-sized pieces and roughly chop the leaves. Keep them separate, as they cook at different speeds.
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Heat a wok over high heat. Add a small amount of cooking oil along with the lard. Once melted and shimmering, add 2 g of salt to the oil to build a seasoned base.
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Add the cabbage stems first and stir-fry for 1–2 minutes until slightly softened. Then add the leaves and continue tossing over high heat until just wilted but still vibrant.
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Add the minced garlic and the remaining 2 g of salt. Stir quickly to release the aroma without burning the garlic.
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Pour in the cornstarch slurry and toss rapidly until the sauce lightly coats the cabbage with a glossy finish. Serve immediately while hot and crisp-tender.
💡 Chef's Tips
- Cook over high heat for the best “wok hei” flavor and to keep the cabbage crisp.
- Always add stems before leaves to prevent overcooking.
- Add garlic near the end to preserve its fragrance and avoid bitterness.
- Serve immediately—this dish is best enjoyed fresh off the wok.